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Topic: First attempt at a Stilton- Need help (Read 1190 times)

I am following the recipe in 200 homemade cheeses. using raw goat milkMy curds going into the mold seem a bit dry. I tossed with salt and placed them in the mold and covered. Flipping brings up a question. I am using a large mold 8" across and 6' tall. It has a follower and closed bottom. It calls for a bit of weight, 10lbs, so i am only able to do that every other flip.Day two it still seems very dry.Do I just keep going? Will it work?

My Stilton attempts have felt dry going into the mold and for a few days afterward. They worked out fine. You want some body to the curd to allow air spaces to remain inside.

As for pressing, I have never applied any weight other than the weight of the curd itself. It will be interesting to see if one end seems to be a bit less veined than the other. I haven't tried that recipe, although I have the book. I've used wacheese.com Stilton approximation with good results. Only on my third Stilton, so a grain of salt is appropriate.

I am following the recipe in 200 homemade cheeses. using raw goat milkMy curds going into the mold seem a bit dry. I tossed with salt and placed them in the mold and covered. Flipping brings up a question. I am using a large mold 8" across and 6' tall. It has a follower and closed bottom. It calls for a bit of weight, 10lbs, so i am only able to do that every other flip.Day two it still seems very dry.Do I just keep going? Will it work?

Hi Steff,

I have also made this recipe a couple of time now. The first make I did not press as most of the other Stilton type cheeses do not call for pressing. The second Stilton I adjusted the recipe for 23L of milk and cream combined. On the second Stilton I did the 10lb press and yes the curd was noticeably dryer. After aging I prefer the unpressed better as it had a creamer \ softer texture and was very nice. Having said that your cheese will be fine , maybe leave it at room temperature for only 4 days before smoothing this may trap a little more moisture.